Eggplant Lasagna Recipe
Even though it’s not especially rich in vitamins and minerals, eggplant is surprisingly high in antioxidants. It’s also an excellent substitute for meat. Here, the eggplant is mixed with garlic, onions, and tomato for a wholesome, stick-to-your-ribs meal.
Prep time 60 minutes
Cook time 1 hour 15 minutes
• 2 tbsp. olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tbsp. Italian seasoning
• 2 cans (14 oz. each) no-salt diced tomatoes
• 1 can (28 oz.) no-salt tomato sauce
• 1 small eggplant (12 oz.), peeled and cut into 1-inch pieces
• 1/4 tsp. salt
• 1 container (16 oz.) light silken tofu, drained
• 2 large eggs
• 1 cup grated Parmesan cheese
• 9 no-boil lasagna noodles
• 1 package (8 oz.) shredded part-skim mozzarella cheese
1. Preheat oven to 400°F. Heat the oil in a large saucepan over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and Italian seasoning and cook 1 minute. Add the tomatoes and tomato sauce and bring to a simmer. Reduce the heat to low and let simmer 40 minutes.
2. Meanwhile, coat a rimmed baking sheet with cooking spray. Add the eggplant, coat with cooking spray, and sprinkle with the salt. Roast, turning occasionally, until browned, 30 minutes.
3. In a food processor, combine the tofu, eggs, and Parmesan and puree until smooth.
4. Coat a 9-by-13-inch baking dish with cooking spray. Spread 1 cup prepared tomato sauce on the bottom of the dish and arrange 3 lasagna noodles on top. Spread 1/2 of the tofu filling over the noodles, followed by 1/2 of the eggplant. Top with 1 1/2 cups sauce and 1/2 cup mozzarella. Repeat with another layer, then top with the remaining noodles, sauce, and mozzarella.
5. Cover with foil and bake 1 hour. Remove the foil and bake until heated through, about 15 minutes. Let cool slightly before serving.
Per serving: 244 cal, 9 g fat (4 g sat), 25 g carbs, 14 g protein, 3 g fiber, 46 mg chol, 324 mg sodium, 359 mg calcium